Silesian potato soup

Ingredients for 4 servings:

• 2 onions
• 50 g bacon, streaky
• 200 g celeriac
• 1 stalk(s) leek
• 600 g potatoes
• 1 tbsp clarified butter
• 200 g meat sausage
• 5 gherkins
• e.g. parsley, fresh
• 1 liter vegetable broth or meat broth
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

That’s how Grandma Gertrud always cooked them.

Peel the onions and cut into small cubes. Chop and dice the streaky bacon. Peel the celery and cut into fine strips. Wash the leek and slice it into thin rings. Peel the potatoes and cut them into small cubes. Heat the clarified butter in a saucepan and fry the bacon. Add the onions and sauté until translucent. Add the vegetables and potatoes and sauté for about 5 minutes, stirring occasionally. Pour in the stock and simmer gently over low heat for about 15 minutes. Cut the sausage and gherkins into thin slices or pieces and heat them in the soup. Season the potato soup with salt and pepper. Wash and finely chop the parsley. Serve the soup in bowls and sprinkle with parsley to serve. Silesians enjoy their beloved beer with it.